Re: Great Outdoors, Smoky Mountain Series Propane smoker
I will try and briefly answer your questions. But you questions are basic and are covered well in other portions of this forum as well as a previous forum called : http://groups.yahoo.com/group/smokeymountain/
that is entirely devoted to the Smoky mountain propane smoker. I urge you to go to that forum (you might have to join) and read back posts. You will learn a lot.
Regarding the damper question, back up one level and there is a discussion topic where I discuss the damper settings. It is called GOSMS Damper Questions. It is at the same level as this GSM propane smoker discussion.
The temperature is a great topic of discussion. My opinion is 220 degrees F. Fill the water pan. Water boils at 220 so the water pan helps regulate the heat. Use the front door temp gauge to hold 220. Control with the front panel knob.
Beginners should choose a pork shoulder (Boston Butt or Picnic) for their first attempt. This is a very forgiving cut and one that is the basis for Pork Barbecue. Then try a beef brisket. The larger pieces cook better.
I believe a tenderloin should be cooked about 1.25 to 1.5 hours per pound. But this is an estimate for planning purposes. You must have a meat thermometer. I assume you are planning on slicing this tenderloin. If so, cook till the interior temperature is about 180. Any higher and it may fall apart. I am giving you conventional wisdom answers. I have not tried a pork tenderloin. Usually I stick to traditional BBQ cuts.
If you only need smoke for two hours or so, fill the wood box Â¼ with wood chips and the rest with chunks. Hickory, Oak or Pecan work best. A thin blue smoke is what you want, not a thick cloud of smoke. For this piece of meat, I would not refill the wood box. By the time it burns out, you have had enough smoke. Try mopping (or spraying) the piece every hour or so with a simple mixture of water and vinegar. You can get more exotic as you learn the various mops.